Evaporation of the water is the process that exerts the pull on water molecules that is relayed from leaf to root via cohesion. The pressure of the water present in the leaves becomes less due to evaporation of water. The pressure of water in the roots and lower part of the shoot is high. This gradient of pressure creates a pull on the water molecules present in the roots to move upwards to the leaves to occupy the vacant space. The whole process is called transpiration.
Answer:
First leve consumer: 1,000 energy units
Second level consumer: 100 energy units
Third level consumer: 10 energy units
Explanation:
Answer:
Increase aldosterone and decrease ADH
Explanation:
Aldosterone causes reabsorption of sodium ions while Antidiuretic hormone (ADH) causes reabsorption of water. Aldosterone also causes water reabsorption due to increased osmotic pressure by reabsorbing sodium ions. But for water reabsorption, Aldosterone has to work along with ADH to increase permeability for water. If we increase Aldosterone and decrease ADH, the sodium ions will be reabsorbed while water cannot be reabsorbed due to decreased permeability of DCT and collecting tubules for water.
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
